canning jalapeno hot sauce recipe

Written ByJenny Smyth Posted on
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The Best canning jalapeno hot sauce recipe

I’m so excited to share my canning jalapeno hot sauce recipe with you all! I’ve been making this recipe for years, and it’s become a staple in our household. My family loves it, and I love how easy it is to make.

The key to this recipe is using fresh jalapenos and not over-processing the sauce, which can make it lose its flavor and texture. Growing up, my mother used to make a similar hot sauce for our family gatherings. It was always a hit, and I loved watching her carefully prepare the ingredients and cook the sauce to perfection.

Over time, I adapted the recipe to suit our family’s taste, adding a bit more heat and adjusting the seasoning. Now, I’m happy to share this adapted recipe with you all. Canning jalapeno hot sauce is a great way to preserve the flavor of fresh jalapenos throughout the year.

It’s perfect for adding a spicy kick to your meals or as a gift for friends and family who love hot sauces. The process of canning is relatively simple, and with proper storage, the sauce will keep for months. One of the best things about this recipe is its versatility.

You can adjust the level of heat to your liking by using more or fewer jalapenos. Additionally, you can customize the flavor by adding different spices or herbs. I like to add a bit of garlic and oregano to give it an extra depth of flavor.

If you’re new to canning, don’t worry – this recipe is easy to follow, and I’ve included some helpful tips along the way. With practice, you’ll become confident in your canning skills and be able to experiment with different recipes.

Canning Jalapeno Hot Sauce

4.6 from 1329 votes

This recipe guides you through creating a spicy, tangy jalapeno hot sauce that is canned for long-term storage. Perfect for adding heat to your favorite dishes.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 8Cuisine: InternationalCalories: 50 kcal

🥘Ingredients

For the Sauce

2 lbs jalapeno peppers
1 large onion
8 cloves garlic
2 large tomatoes
3 tbsp white vinegar
1 tsp salt
1 tsp sugar

For Canning

8 oz distilled water
8 oz white vinegar
8 oz distilled water
8 oz white vinegar
8 oz water
8 oz white vinegar
4 pint-sized canning jars with lids and rings

👨‍🍳Directions

1Wash jalapeno peppers thoroughly.
2Wear gloves to protect your hands from the capsaicin.
3Remove stems and seeds from the jalapenos.
4This step will determine the heat level of your sauce.
5For a milder sauce, remove all seeds and membranes.
6For a hotter sauce, leave some seeds and membranes in.
7Set the jalapenos aside.
8Finely chop the onion and mince the garlic cloves.
Set aside.
9In a large pot, combine the jalapenos, onion, garlic, tomatoes, vinegar, salt, and sugar.
10Stir well to combine.
11Bring the mixture to a boil over medium-high heat.
12Reduce the heat to medium and let it simmer for 20 minutes, stirring occasionally.
13The mixture should thicken slightly and the colors should deepen.
14While the sauce is simmering, prepare your canning equipment.
15Fill the canning pot with water and bring it to a boil.
16Place the jars, lids, and rings in the boiling water to sterilize.
17Boil for at least 10 minutes.
18Use the canning funnel to fill the jars with the hot sauce, leaving 1/2 inch of headspace.
19Wipe the rims of the jars with a clean cloth to remove any residue.
20Place the lids on the jars and screw on the rings until they are fingertip-tight.
21You will hear a popping sound as the jars seal.
22Place the jars back in the canning pot, ensuring they are covered by at least 1 inch of water.
23Boil for 10 minutes.
24Turn off the heat and let the jars sit in the hot water for an additional 5 minutes.
25Remove the jars from the water and let them cool on a towel.
26You should hear the lids pop as they seal.
27After 24 hours, check the seals by pressing down on the center of the lid.
28If it does not flex, the jar is sealed properly.
29Store the jars in a cool, dark place for up to 6 months.

🔧Equipment

Food processor
Large pot
Canning pot with rack
Canning funnel
Ladle
Jars

📊Nutrition Facts (per serving)

🔥Calories: 50 kcal🧈Total Fat: 0.5g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 300mg🌾Total Carbs: 11g🥦Dietary Fiber: 2g🍬Sugars: 7g🥩Protein: 1g

📝Notes

Tips: You can adjust the heat level of the sauce by adding more or fewer seeds and membranes from the jalapenos. For a smoother sauce, blend the ingredients in a food processor before canning.

Watch Video Of How Canning Jalapeno Hot Sauce Works

This canning jalapeno hot sauce recipe is always a good idea for any occasion – whether it’s a family gathering or just a weeknight dinner. The best part?

It’s incredibly easy to make and store. Simply follow these steps: once opened, transfer any remaining hot sauce to an airtight container in the fridge for up to 6 months; when reheating or serving ideas call for hot sauce – add it liberally; don’t forget about gifting – share your homemade hot sauce with friends who appreciate spicy food.

❓ Frequently Asked Questions About Canning Jalapeno Hot Sauce

Q: What kind of jalapenos should I use?

For this recipe, you’ll want to use fresh jalapenos that are firm and have no signs of spoilage. If you’re using store-bought jalapenos, make sure they’re not too old or wilted.

Q: How long does it take to make this hot sauce?

The preparation time for this recipe is about 30 minutes, but if you’re new to canning, it may take longer as you learn the process.

Q: Can I use canned jalapenos instead of fresh ones?

While canned jalapenos will work in a pinch, they won’t provide the same flavor and texture as fresh jalapenos.

Q: How do I store my canned hot sauce?

Canned hot sauce should be stored in a cool, dark place away from direct sunlight. Make sure the jars are tightly sealed before storing them.

Q: Can I adjust the level of heat in this recipe?

Yes! If you prefer a milder hot sauce, use fewer jalapenos or omit the seeds and membranes for less heat.

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